Serves: 4
Time: 1 hour and 20 minutes
Ingredients:
- 3 pounds butternut squash.
- 3/43 garlic cloves, peeled
- 3 to 5 tablespoons harissa or chile paste
- ½ cup coarsely chopped fresh cilantro
- ½ cup coarsely chopped fresh flat-leaf parsley
- 1 teaspoon ground cumin
- 2 tablespoons sweet Hungarian paprika
- 2 tablespoons red wine vinegar
- 3 tablespoons OTOT balsamic vinegar
- ¼ cup OTOT olive oil
- 1½ pounds medium shrimp, peeled if you like, but tails left on, and deveined
- 3 tablespoons olive oil
- Lemon wedges for serving
Directions:
1. Place the garlic, harissa, cilantro, parsley, cumin, paprika. vinegar, and ¼ cup of the olive oil in a food processor and process to make a paste.
2. Toss the shrimp with the paste in a bowl, cover, and refrigerate for 30 to 60 minutes.
3. Heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat and add the shrimp. Cook, tossing often, until firm and pink, about 5 minutes. Serve immediately with lemon wedges.
*available at Olive This Olive That
Recipe Source: Ina Garten
